Pumpkin Cheesecake With Bourbon Sour Cream Topping

Name: Pumpkin Cheesecake With Bourbon Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps; 1/2 cup finely chopped pecans; 1/4 cup firmly packed light brown sugar; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted and cooled; 1 1/2 cups solid pack pumpkin; 3 large eggs; 1 1/2 teaspoons cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup firmly packed light brown sugar; 24 ounces cream cheese, cut into bits and,softened; 1/2 cup granulated sugar; 2 tablespoons heavy cream; 1 tablespoon cornstarch; 1 teaspoon vanilla; 1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, if desired; 2 cups sour cream; 2 tablespoons granulated sugar; 1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, to taste; 16 pecan halves, for garnish

Servings: persons

3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and,softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, if desired
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, to taste
16 pecan halves, for garnish

1
Make the crust:
2
In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
3
Chill the crust for 1 hour.
4
Make the filling:
5
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
6
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
7
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350u00b0F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
8
Make the topping:
9
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
10
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
11
Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
12
Remove the side of the pan and garnish the top of the cheesecake with the pecans.

4296

kcal

Calories

401

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps, 1/2 cup finely chopped pecans, 1/4 cup firmly packed light brown sugar, 1/4 cup granulated sugar, and more.

Yes, Pumpkin Cheesecake With Bourbon Sour Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!